Carrot Top Salad

RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE

 

I first came up with and made this dish at Epicurean Harvest Farm in the Blue Mountains,
it is quick, simple and full of a wonderful peppery taste.

 

Ingredients

1 white radish
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bunch of baby carrots
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olive oil
1 tablespoon sesame seeds
1 teaspoon garlic powder
salt and freshly ground black pepper
1 tablespoon garlic chips
1 teaspoon smoked paprika

Feeds 4–5

DIRECTIONS

1: Use a melon baller to ball out the radish.

2: To prepare your carrot tops, take most of the leaves off the stalk, then finely chop the stalk. Put the carrot root aside for another recipe.

3: Heat a splash of olive oil in a medium saucepan over medium heat, add the radish, carrot tops, sesame seeds and garlic powder and cook for 3–5 minutes or until crispy. Season to taste, then transfer to a bowl. Garnish with garlic chips and a sprinkling of paprika.